Korean Kimchi Scallion Pancakes
Korean kimchi scallion pancakes aka Pajeon, are delicious savory pancakes made from scallions and a batter made up of rice flour, egg and all purpose flour. These can be made with an assortment of different ingredients like kimchi, seafood or pork. I love it with kimchi. The sour and heat from the kimchi pair well with the savory batter. Dipped in a sweet sesame oil sauce. This can be eaten for breakfast, lunch or dinner. Eat it by itself or serve it as a side.
Tips For Making Korean Kimchi Scallion Pancakes
Kimchi
Kimchi is made up of fermented vegetables like cabbage and radish. It has a sour, spicy taste. It can often be found in in the deli section of your local grocery store next to the other pickled and fermented items like sauerkraut and pickles. When you use the kimchi in the pancakes, chop it up into smaller pieces using a knife or cooking scissors.
Scallions
Scallions are the main component in this dish. Pa means scallions. Traditionally, these pancakes are called Pajeon in korean. If you can’t find scallions you can also use green onions or leeks.
Batter
I made this gluten free by using an all purpose gluten free flour to equal parts potato starch. Tradionally it is made with wheat flour. If you can’t find potato starch you could also use corn starch.
Don’t forget the baking soda. It will help the pancakes become crispy not soggy. The warm water activates the gluten in the flour, making them soggy. Make sure the water is very cold.
The batter should be thin enough to pour as a pancake. If your batter is still too thick add a little more water. I like using liquid measuring cups for the batter and egg so it easier to pour out onto the pan.
Assembly
When you make the pancakes. Place the oil or spray on a hot pan. Add the scallion, kimchi and any other additional ingredients to the pan. Sauté for a couple of seconds to get the access water out of the vegetables.
Pour the batter in a circular motion starting in the middle of the vegetables.
When you are able to slide the spatula under the pancake, pour a light coat of egg on top of cake. Use the spatula to push up the egg so it forms around the batter. Almost as if you where making an omelet. When it sets and the outer edges of the pancake looks cooked, flip it over.
Press it down on the pan and let it finish cooking for another 1-2 minutes. Once the edges start to crisp, it is finished. Remove from pan onto a separate plate. Cut into square and serve immediately.
The pancakes get soggy over time and won’t hold very long.
Dipping Sauce
Add all the ingredients to a small bowl and whisk together to serve with pancakes.
Korean Kimchi Scallion Pancakes
Ingredients
- ¼ Cup Potato Starch
- ¼ Cup All Purpose Flour
- ¼ Tsp Baking Soda
- ⅔ Cup Ice Cold Water
- 2 Eggs Beaten
- ½ Tsp Salt and Black Pepper
- 1 Cup Scallions Chopped
- ½ Cup Kimchi Shredded
- 3 Tbsp Vegetable Oil Or Cooking Pan Spray
Dipping Sauce
- 2 Tbsp Coconut Aminos
- 1 Tbsp Rice Wine Vinegar
- 1 Tsp Sesame Oil
- 1 Tsp Sesame Seeds
- 1 Tsp Sambal
Instructions
- Make a batter by mixing flour, starch, salt, baking soda and water in a bowl or liquid measuring cup. Mixture should be rather thin.
- Beat 2 eggs in a seperate bowl.
- In a medium egg pan, put oil or cooking spray generously in pan. Heat.
- Add the scallions and kimchi. Sauté for 20 seconds and pour over batter.
- Spread the batter evenly into a circle, covering the vegetables.
- Let the bottom of the pancake set. Lower heat to medium for 20 seconds.
- Lightly coat the top of the pancake with beaten egg.
- Let it cook evenly on the bottom for another 20 seconds.
- Using the spatula, push the sides of the pancake until it forms a circcular shape around the vegetables.
- Gently flip the pancake over. Cook until brown on both sides. When finished, put on a cutting board and cut into squares.
- Make the dipping sauce by adding all ingredients of sauce together.
- Serve pancakes hot with dipping sauce.
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